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Halloween Choco-Marshmallow Peanut Butter Cupcakes

By OneHungryMama |

Okay. Yes. These are completely over the top. Not used to that from me, huh? Sure, I bake and make sweets, but usually with in-season fruit or when we’re craving classics like chocolate chip cookies. It’s not often that you’ll find me making drippy, ooey, gooey treats made with things like… Fluff! But sometimes, ooey and gooey are what you need. And what better “sometime” than Halloween!

The key to these cupcakes are the Chocolate Marshmallow Peanut Butter Frosting. A far cry from billowy buttercream, this thick-like-ganache frosting will remind you of candy. And with all the best flavors of all the best candy bars: chocolate, marshmallow and peanut butter. Oh yea. These sticky sweet cupcakes will knock your costume off.

Here’s how you make ‘em:

1. Bake your favorite chocolate cupcakes. I love these Devil’s Food Cupcakes.

2. Make this frosting.

3. Top iced cupcakes with crumbled peanut butter cups.

Then, eat with abandon. Because, sometimes, you just need to.

PS: Fluff is made with corn syrup, not high fructose corn syrup. They are different. And while that doesn’t mean Fluff is a health food, I have occasionally used corn syrup, available in many supermarkets, for baking and candy making. That makes me (slightly) more comfortable with it as a “sometimes” treat. If you don’t feel the same way, consider using ricemellow creme as a substitute. It’s a vegan marshmallow creme that contains brown rice syrup instead of the corn variety.

And, yes, making health notes about Chocolate Marshmallow Peanut Butter Frosting is my version of moderation. [Cue poking fun of One Hungry Mama.]

Chocolate Marshmallow Peanut Butter Frosting
makes about 2 1/2 c frosting, enough for 1 doz large cupcakes

2 c marshmallow creme like Fluff or Ricemellow Creme
1/2 c salted butter (1 stick)
4 oz unsweetened chocolate
1/2 c peanut butter
1/2 c milk
5 c powdered sugar
1 c powdered milk (you can substitute another cup of powdered sugar, but that makes this too sweet for me)
1 Tbsp vanilla extract

1. Melt marshmallow creme, butter, chocolate and peanut butter in a pot with the milk, whisking occasionally to make sure you get a smooth consistency.

2. Transfer marshmallow mixture to a mixing bowl and, using an electric mixer, mix on medium speed, adding powdered sugar, and then powdered milk (if using), a bit at a time. Keep mixing until frosting gets fluffy. Add vanilla and fold in. Refrigerate for at least 30 minutes before using (or you’ll have a melty mess everywhere!)

*Note: If you refrigerate this long enough, it will get quite hard. Make sure to leave time to allow the frosting to return to room temperature before you frost your cupcakes. Or you can put the frosting in the microwave for a few seconds and it’ll soften up beautifully.

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About OneHungryMama



Stacie Billis is a Brooklyn mama of two and co-founder of ChowBaby foods and ChowMama. As a parenting-and-food writer, Stacie is combining her background in developmental psychology with her passion for food to help make the world a more delicious place for families. She was a resident food blogger on Babble, and continues to write on her personal blog, One Hungry Mama.

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0 thoughts on “Halloween Choco-Marshmallow Peanut Butter Cupcakes

  1. [...] Halloween week at The Family Kitchen, which is brimming with homemade Halloween treats like Choco-Marshmallow Peanut Butter Cupcakes, Real Red Candy Apples (I can’t wait to make these with beet juice instead of red food [...]

  2. [...] Halloween Choco-Marshmallow Peanut Butter Cupcakes Chocolate and marshmallow and peanut butter, oh my! These cupcakes are like trick-or-treating without leaving the house. [...]

  3. [...] And so it officially begins: Halloween weekend! Today, tomorrow and Sunday are all about costumes, candy, pumpkin carving and jack-o-lanterns. Then Monday will come and you’ll be left with the aftermath. The costumes are easy. Pack ‘em up, hand them down. The candy? Well, if you’ve got leftovers, get cooking! Try making this Halloween Candy Bark or these Choco-Marshmallow Peanut Butter Cupcakes. [...]

  4. [...] snack but, I’m telling you (me, the woman who made this Double Chocolate Cake and these Choco-Marshmallow Peanut Butter Cupcakes): freshly popped pop corn sprinkled with nutritional yeast is [...]

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